Oven Roasted Snapper Fillet

This recipe from Chef Leighton Meeks is simple yet tasty! Try this recipe from MAGGI® Food Court today!

Let's cook it
Difficulty Easy
Portions: 4
Total 75 min

Ingredients

  • 1 Tablespoon Vegetable Oil
  • 1 Head Cabbage (shredded)
  • 2 Tablespoons Butter (or margarine)
  • 3 Cubes MAGGI® Vegetable Cubes
  • 1 Tablespoon Olive Oil
  • 2 Mediums Zucchini (diced into 1-inch pieces)
  • 1 Cup Cherry Tomatoes (cut into halves)
  • 1 Teaspoon Black-pepper
  • 2 Teaspoons MAGGI® Season-Up All Purpose (10g)
  • 1 Tablespoon Butter
  • 1 Teaspoon Garlic (minced)
  • 1 Cup Heavy Cream
  • 1 Cube MAGGI® Onion and Garlic Cube
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Lemon Zest
  • 2 Teaspoons Parsley (minced)
  • 1.5 Pounds Snapper Fillet (cleaned)
  • 3 Teaspoons MAGGI® Season-Up All Purpose
  • 2 Teaspoons Paprika
  • 2 Tablespoons Vegetable Oil
  • 2 Tablespoons Butter (or margarine)
  • 1 Sprig Thyme
  • 1 Tablespoon Garlic (minced)
  • 1/4 Cup Water

Instructions

Steamed Cabbage:

  • 1.  In a large pot, heat oil. Add 1 cabbage, 2 tablespoons butter/margarine and 3 MAGGI® Vegetable Cubes, stirring to combine for 5 minutes until cabbage softens.
  • 2.  Turn off the heat, cover and steam for 5 additional minutes. Set aside.

Sautéed Vegetables:

  • 3.  In a bowl combine 1 tablespoon olive oil, zucchini, cherry tomatoes, black pepper and 2 teaspoons MAGGI® Season Up All Purpose.
  • 4.  Heat a non-stick pan add seasoned vegetables. Cook for 3 minutes then remove from heat and set aside.

Cream Sauce:

  • 5.  In a saucepan on low heat, gently melt 1 tablespoon butter and sauté 1 teaspoon garlic until softened and fragrant.
  • 6.  Add heavy cream and MAGGI® Onion & Garlic Cube, increase the heat to medium and bring to a low simmer, until the cream thickens.
  • 7.  Slowly add lemon juice, lemon zest and parsley stirring to combine, be careful not to break the sauce.
  • 8.  Remove from heat and set aside.

Roasted Red Snapper:

  • 9.  In a bowl, season red snapper fillet with 3 teaspoons MAGGI® Season Up All Purpose. Set aside. Sprinkle the top of the fillets with paprika.
  • 10.  In a skillet heat 2 tablespoons vegetable oil over medium high heat.
  • 11.  Place seasoned fish paprika side down and sear until fish lifts from the pan with ease.
  • 12.  Flip and add 2 tablespoons butter/margarine, 1 sprig thyme and 1 tablespoon garlic and sauté until fragrant.
  • 13.  Bake in a preheated 350˚F (180˚C) oven for 6-8 minutes or until fish is cooked through. Remove from heat.
  • 14.  Serve hot with cabbage, vegetables and cream sauce.

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